Beef in oyster sauce
3
Points®
Total time: 3 hr 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Be a ‘wok star’ with this classic Chinese takeaway dish.
Ingredients
Fresh ginger
2 tsp, grated
Garlic
2 clove(s), crushed
Reduced salt soy sauce
2 tbs
Sake or Japanese rice wine
40 ml, (2tbs), (Shaoxing, Chinese rice wine)
Sesame oil
1 tsp
Cornflour
2 tsp
Beef rump steak, raw
400 g, (buy 500g), fat trimmed
Sunflower oil
2 tsp, (or canola oil)
Brown onion
1 medium, cut into thin wedges
Red capsicum
1 medium, thinly sliced
Green string beans
150 g, cut into 4cm lengths
Baby corn
125 g, halved
Zucchini
1 medium, thinly sliced
Oyster sauce
2 tbs
Green shallot(s)
2 individual, thinly sliced
Instructions
1
Combine ginger, garlic, soy sauce, wine, sesame oil and cornflour in a shallow glass or ceramic dish. Add beef and turn to coat. Cover and refrigerate for 3 hours.
2
Heat a wok over high heat. Add half the sunflower/canola oil and heat for 30 seconds. Drain and discard excess marinade from beef. Stir-fry beef, in batches, for 2–3 minutes or until browned. Transfer to a plate.
3
Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Stir-fry onion for 2 minutes or until softened. Add capsicum, beans, corn and zucchini and stir fry for 2–3 minutes or until vegetables are tender.
4
Return beef to wok with oyster sauce and stir-fry until heated through. Serve sprinkled with shallots.
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